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Orange and marzipan hot cross cupcakes recipe

Orange and marzipan hot cross cupcakes recipe

9 ratings

There’ll always be a place for buns at Easter but these orange hot cross cupcakes make a zesty twist. The orange cuts through the richness of the almond marzipan topping and the cake is studded with currants and mixed peel. See method

  • Serves 12 (makes 12 cupcakes)
  • 10 mins to prepare and 22-25 mins to cook
  • 294 calories / serving
  • Vegetarian


  • 165g unsalted butter, brought to room temperature
  • 165g caster sugar
  • 175g plain flour, plus 1 tbsp for the currants
  • 3 eggs
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • ½  orange, zested
  • 75g currants
  • 50g mixed peel
  • 100g white marzipan

Each serving contains

  • Energy

  • Fat

    14g 21%
  • Saturates

    7g 37%
  • Sugars

    27g 30%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 39.8g Protein 4g Fibre 1.3g


  1. Preheat the oven to gas 4, 180°C, fan 160°C and line the holes of a muffin tray with 12 cupcake cases.
  2. In a large bowl, beat together the butter and sugar until light and fluffy. Mix in the flour, eggs, baking powder, mixed spice and orange zest until just combined. Be careful not to over-mix or the cupcakes will be tough.
  3. Toss the currants and mixed peel in the extra 1 tbsp flour, until coated. Using a wooden spoon, fold into the mixture.
  4. Divide between the muffin cases. Bake for 22-25 mins, until golden and a skewer inserted into the middle comes out clean. Remove the cases from the tin; leave to cool.
  5. Roll out the marzipan to about as thick as a 10p piece. Cut into strips and lay over the cupcakes in a cross shape, dabbing with a little water to help them stay in place. Top with the remaining zest. The cupcakes will keep in an airtight container for up to 4 days.

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